South Coast Turbot is a highly prized species (and often regarded as the best of the flat fish) with a subtle taste-of-the-sea flavour and firm, white flesh.
Here at the Terrace restaurant, our head Chef Matt recommends one of his favourite’s recipes with our very own White Truffle oil to compliment the fish. Impress your dinner party guests with the recipe for this simple and easy dish:
Escalope of South Coast Turbot with a Fricassee of Wild Mushrooms, Braised Pearl Barley Caramelised Endive and Wiltshire Truffle
- 8 Fillets Wild Turbot
- Olive oil
- Plain Flour
- Parsley to garnish
Dry and lightly flour the fillets, Lightly colour in hot oil until golden and turn over. Remove from the heat and place some butter in the pan, season with salt and lemon juice and place to one side to rest.
Barley and Mushrooms
- 100g Pearl Barley
- 200ml Chicken Stock
- Few Drops Cep Oil
- 300g Wild Mushrooms
- 200ml Double Cream
- 50ml Madeira
- 50ml Chicken Sauce
- ½ bunch Chopped Chives
Sweat the barley in the butter until lightly coloured and add the chicken stock, cook gently until tender and keep warm.
Sauté the wild mushrooms in a hot pan with a little olive oil until golden, Add the cream, chicken sauce and madeira and bring briefly to the boil. Simmer until thickened and season with the chives and salt. Finish the barley with the cep oil and season.
- 4 White Endive
- Olive Oil
Cut each endive lengthways into 2 ensuring the root is left intact. Blanch in boiling salted water for 2 minutes until just tender and drain. Drizzle with the oil and sear the cut sides in a very hot pan until golden and caramelised. Season and keep warm
Place a spoon of the barley onto each plate and a piece of endive next to it. Top with a piece of fish and then a portion of the mushrooms and sauce. Garnish with a little parsley and serve with some sliced truffle and a few drops of truffle oil.
Serve at once
To find out more about the Terrace restaurant, click here.
To find out more about our head Chef, Matthew Tomkinson, click here.